Lime Cordial

This Lime Cordial is a versatile and sweet drink mixer with a tart edge.

It’s perfect mixed with water for a refreshing summer drink, or use it to make Lemon Lime and Bitters or your favourite cocktail.

What limes make the best cordial?

Here, I’ve used the limes most commonly found in Australian supermarkets – the Tahitian or Persian lime. Though I was lucky enough to receive these lovely limes from my mum’s neighbours.

Makrut limes are popular in cooking, however they have very little juice so are not the best option for making cordial.

Other lime varieties you could try include the West Indian or Mexican lime, Finger limes and the Australian Desert lime.

Making lime cordial

You’ll need about six limes to make this recipe, a couple more if they’re on the smaller side.

You juice the limes and remove the zest from two of the limes.

The recipe calls for tartaric acid to be mixed with the juice. This helps with the flavour and preservation. You can substitute citric acid, however tartaric acid is preferred and can be found at large supermarkets and smaller, boutique food stores.

In Australia, I buy tartaric acid from my local IGA.

The sugar and water are then combined with the zest in a saucepan and heated to dissolve the sugar completely.

It’s then a case of combining the juice and sugar mixtures, allowing to settle for 15 minutes, straining with a muslin cloth and bottling.

Oh, and most of all, enjoying your lime cordial!